Lychees Can Make A Tasty Munchy

Food Bites

June 13, 1996|By PATRICIA EPPS AND ERIKA REIF Daily Press

Q: Here's a challenge for you. When I lived in San Francisco in the 60s, I developed a taste for fresh leechee nuts. Is there any source for this delicious fruit on the Peninsula? Canned leechees never taste as good. I'd also like some dessert recipes using leechees.

- Margaret Cubberly, Grafton

A: Fresh lychee season has arrived, but without its fruit. Also spelled leechee, lichee, lichi, litchi or laichee, the fruit is typically available in June. But a light harvest this year will make it extra tough to find them. Periodically check local Asian markets such as Asia Grocery on Jefferson in Newport News.

When you find fresh lychees, buy several, because this fruit known for its juicy softness and sweet aroma won't be in stores for long. Try fresh lychees in the mixed fruit dessert recipe or in a sauce for Chicken Supremes.

Dried lychees are known as lychee nuts and can be bought in bags or boxes and eaten as a snack.

Canned lychees are available in 20-ounce cans at Asia Grocery for $1.98 and Far Eastern Food Store in Denbigh, Newport News, from $1.79 to $2.39. They are packed in a sugar syrup that can be used for Lychee Cocktails. If the cocktail recipe seems too heady, try a tin of Chinese Lychee Tea. We spotted some at Far Eastern Food Store.

ANOTHER BITE.

BOUDE HARTELIUS of Hampton needed snack ideas as cook for her church's vacation Bible school. The summer's theme is "Going on an African Safari," so we started with Plantain Chips, a munchie more popular than potato chips in Africa. The Banana Fritters are a mashed version, fairly common in Africa. And we've included a simple and refreshing Mango Cream Desert.

LYCHEES, BERRIES, AND KIWIS WITH HONEY AND LIME

2 dozen large, heavy lychees in the shell (about 1 1/2 pounds)

1 pint small, fragrant strawberries, stemmed and halved

4 kiwis

2 tablespoons delicate, pale honey (adjust to taste)

lime juice to taste

Remove shells from lychees. Gently pull fruit from large central stone; it usually comes off in 2-3 pieces. Place in a bowl. Add strawberries.

Cut ends from the kiwis; remove skin with swivel peeler. Halve lengthwise, then cut across into thin slices; add to other fruits in bowl. Toss gently with honey and lime juice to taste.

Refrigerate for at least 2 hours before serving. Makes 6 servings.

Note: You may add raspberries, apricots, juicy-soft plums or sweet-ripe melons, and sprinkle in a bit of cherry (kirsch) or raspberry (framboise) spirits at the last minute.

In a small pot, boil stock to reduce to about d cup; reserve. Break stem end of lychee shells with fingernail; remove shell entirely. Halve each fruit, loosening seed from stem end to remove it. Halve chicken breast neatly.

Without rinsing pan, add stock and wine. Simmer, stirring, until color deepens and liquid reduces to 4-5 tablespoons. Add salt and pepper to taste. Return chicken and accumulated juices to pan. Cover and cook on low heat 2 minutes. Turn and stew gently about 2 minutes longer, until just cooked. Set chicken on cutting board to rest.

Add lychees to pan and simmer gently, covered, for a minute or less to plump and heat fruit. Remove from heat and season. Add remaining tablespoon butter and swirl pan to incorporate. Quickly cut supremes in thick diagonal slices and set on 2 warmed plates. Spoon sauce and lychees over meat and serve at once. Makes 2 servings.

Notes: Halved boned chicken breasts, called supremes in French, are a delicate, elegant complement to sweetly perfumed lychees. Floured, browned, and briefly cooked, the supremes retain all their juice and flavor - and help to produce a rich, golden sauce/glaze.

The dish is also delicious made with veal steaks about b-inch thick, browned and cooked slightly longer.

Peel the plantains or bananas and cut into very thin rings. Add salt and pepper to taste. Fry in very hot oil until crisp (not necessarily golden). Remove from heat and drain on paper towels. Serve hot or cold with pre-dinner drinks.